Buffalo meat is gaining more popularity in recent years, and in my opinion, rightly so. It is very flavorful, and at the same time it is leaner than beef, as it is mostly raised in free-range farms and is grass-fed.
As the meat is leaner, it can dry fairly quickly when cooked, so I usually serve it raw (check out THIS recipe), or quickly grilled.
However, this time I’ve decided to try and prepare a meatloaf with it, so another method was needed to keep it moist. The solution was to add to the meat a fairly large amount of vegetables, along with mayonnaise and eggs. Another good and tasty trick was to top the loaf with a thick topping.
The result is a very tasty meatloaf. It is different in texture and flavor than beef or pork meatloaf, but it definitely adds another wonderful variation to the meatloaf repertoire.
The meatloaf can be served warm or cold. It will cut better after a few hours in the fridge.
Prep time: 30 minutes
Baking time: 45 minutes
Resting time: 15 minutes
12 oz (340 grams) ground buffalo meat (chuck)
1 small red onion, chopped
1 Tbs oil
½ tsp salt
¼ tsp freshly ground black pepper
¼ cup chopped mini peppers
2 celery sticks, chopped
¼ cup finely grated carrots
2 small tomatoes + a handful of cherry tomatoes, pureed
1/2 Tbs Hioisin sauce
1 Tbs soy sauce
½ tsp five spice blend
1/3 cup chopped parsley
1 Tbs Dijon mustard
2 Tbs good quality mayonnaise
½ cup breadcrumbs
2 L eggs
For the topping:
2 Tbs Hoisin sauce
1 Tbs Dijon mustard
1 Tbs ketchup
1. Grind the meat, or, if using pre-ground meat, take out of the fridge and bring to room temperature.
2. In a large pan, combine the onion with the oil, salt, pepper and cayenne. Fry on medium-high heat, mixing occasionally, until the onion is soft.
3. Add the chopped pepper, celery and carrots. Mix and fry for 2-3 minutes, mixing occasionally. Add the tomato puree, mix and cook for 2-3 minutes. Add the hoisin and soy sauce and the five spice mix. Mix and cook for 2 minutes. Turn the heat off and add the parsley. Mix and let cool to room temperature. Taste and adjust seasoning if needed.
4. Line a meatloaf pan with baking paper. Preheat the oven to 400F (205C).
5. Add the cooked vegetables mix, the mustard, mayonnaise, bread crumbs and eggs to the bowl with the ground meat. Mix well and place in the lined pan.
6. In a small bowl, combine the topping ingredients and spread over the meat mixture in the pan.
7. Bake for 45 minutes. Turn the oven off and keep the meatloaf in it for 15 minutes longer. Serve immediately, or cool to room temperature and place in the fridge for a few hours.